Dependable All-Purpose Dough
PIZZA * CINNAMON ROLLS * PRETZEL BITES * FOCACCIA * CIABATTA
This dough is dependable, all-purpose, quick and easy. It takes no more than 15 minutes to prepare with very little mess…. one bowl, one liquid measure cup, one dough hook. This dough recipe can be adapted in many different ways. Check out a few of my favorite recipe ideas below.
Ingredients & Instructions:
2 cups warm water
2 ¼ tsp active dry yeast
1 tsp sugar
The yeast, water and sugar should look “alive” and foamy.
If not, add a pinch more sugar and stir again.
5 cups all-purpose flour
1 T olive oil
1 tsp honey
1 tsp kosher salt
In the bowl of an electric mixer fitted with a DOUGH HOOK attachment, place flour,
olive oil, honey and salt. Give these ingredients a quick whirl with the dough hook.
With the mixer running on low, slowly add the liquid into the dry ingredients. The
dough will start to look like a dry mess but will slowly incorporate. Turn the mixer up
to medium speed and watch the magic happen. The dough will come together and
start to look soft. It will start sticking to the bottom of the bowl but not to the sides.
Eventually the ingredients will become one with each other and make an elongated
ball. You may need to tuck it back into the bowl now and then. Let the dough mix on
med-high speed for about 10 minutes. Watch out, the mixer likes to dance around
the counter. If that happens, lower the speed a bit and keep an eye on it.
After about 10 minutes and when the dough looks soft and smooth, turn out the dough onto a
clean surface (I have a granite counter top). Wrap your hands around the dough and
pull toward you shaping a ball.
Do this several times until you have a nice smooth
dough ball. No need to knead the dough and remember, no flour needed.
Lightly brush the same mixing bowl with olive oil and place the dough back in to rise.
Cover the bowl with plastic wrap and place in a warm spot (the shelf on my oven
works for me).
Let rise for 1-2 hours until it doubles in size. When mine hits the top of
the plastic wrap I know it’s done.
Gently pull the soft, risen dough out of the bowl. Shape into a ball (do no knead it) and
place in a plastic Ziploc bag to rise again in the refrigerator until ready for use (or use
it right away). You can let it stay in the refrigerator for up to 2 days.
Once you are ready to use the dough, remove from the refrigerator and let it sit until
it reaches room temperature. About 15-20 minutes. Sprinkle a minimal amount of
flour on your hands and counter and shape the dough as you plan on using it. For a
pizza or focaccia, I use a rectangle sheet pan so I shape the dough into that size. The
dough can be divided for multiple uses or thinner crust. If it isn’t holding it’s shape,
set it aside and let the dough “relax” a minute.
For Pizza :
Heat oven to 500*. Place dough on very lightly oiled sheet pan.
Top with ingredients of your choice. I like creme fraiche, red onion, bacon, castelevetrano olives, salt and pepper and
bake until crust is puffed up and slightly crispy.
For Cinnamon Rolls:
Heat oven to 350*. In a mixer fitted with a paddle attachment, mix together 1 cup
butter, 1 cup brown sugar and 3 T cinnamon (I also like to add 1 tsp cardamom). Roll
the dough on a lightly floured surface. Sape into a long rectangle. Spread the
butter/sugar mixture over the dough. Gently roll the dough long ways away from you
making sure the ends are even. Cut rolls evenly (I cut in half, then cut those in half
and so on). Place in a pan, cover and let rise for 30 minutes. Bake at 350* for about 20
minutes. Ovens are different, keep checking so you don’t over bake! Top with a
blended mixture of ½ block of room temp cream cheese, 5 T room temp butter, ½ tsp
vanilla and 1 cup powdered sugar.
For Pretzel Bites:
Heat oven to 425*. Line a large baking sheet with parchment and spread a thin layer
of oil (or cooking spray) on the parchment. The pretzels stick so don’t skip this step.
Divide dough and roll into logs. Cut dough into bite size pieces. Bring 4 cups water, ¼
cup baking soda, and 1 T brown sugar to a boil in a medium saucepan. In batches, boil
pretzel bites for about 1 minute. Remove from water with a spider basket or slotted
spoon (letting as much water drip off as possible) and place on the baking sheet.
Brush bites with an egg wash (1 egg mixed with 1 tsp water), sprinkle with salt (I use
Maldon or kosher) and bake for 10-15 minutes. Serve with mustard or a cheesy sauce.
Nut and Fruit Bread:
Heat oven to 375*. Cut up walnuts and dried fruit (I usually use cherries or
cranberries). Roll chopped nuts and fruit into the dough. Shape dough into a log,
spray dough with water and bake until crispy and brown.
I love this dough.
Kerrie Ciano is a stay-at-home-car-sports-